Escalivada (roasted Eggplant And Tomato Salad)
Escalivada is a traditional dish from Castilian-Leonese cuisine that features roasted eggplant and tomatoes, seasoned with olive oil and vinegar. This simple yet flavorful salad is perfect as a side dish or appetizer.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes
- 1 red bell pepper
- 1 red onion
- 3 cloves of garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the whole eggplants, tomatoes, red bell pepper, and onion on a baking sheet. Add the garlic cloves, unpeeled.
- Roast the vegetables in the oven for 45 minutes, or until the skins are charred and the flesh is soft.
- Remove the vegetables from the oven and let them cool.
- Peel the charred skin off the eggplants, tomatoes, and red bell pepper. Remove the seeds from the red bell pepper.
- Slice the vegetables into strips and arrange them on a serving platter.
- Drizzle the olive oil and red wine vinegar over the vegetables. Season with salt and pepper to taste.
- Let the flavors meld for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 2g
- Fat
- 7g
Supplies
Baking sheet Serving platter
Tools
Knife Oven
Serving suggestions
Serve the escalivada with crusty bread or as a topping for grilled meats.
Tips & tricks
For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.
Cost
$10